I perfected a Taco Bowl Recipe that is easy, make-ahead friendly, versatile, and scales up into a full taco bar for entertaining.

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I love a bowl you can pull together ahead of time. These taco bowls are easy, make ahead friendly and so versatile, they work for a quiet weeknight or for a whole crowd.

I usually brown ground beef, then let everyone build their own bowls, and somehow they always disappear. I throw in avocado at the last minute because it makes everything feel brighter, and I promise there is a simple swap for anyone who’s not into it.

It’s a real crowd pleaser, kind of like a Taco Bell Cantina Bowl but fresher, and this Taco Bowl Recipe is the one I keep coming back to.

Ingredients

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Ground beef adds rich protein and fat, turkey leans healthier but less juicy.
White rice gives carbs and comfort, soaks up flavors, not much fiber.
Black beans add fiber and plant protein, creamy texture and earthy taste.
Avocado brings healthy fats, creaminess, makes bowls richer and more filling.
Lime zest and juice brighten flavors, add citrus tang and slight acidity.
Tomato salsa gives fresh, savory brightness and liquid to bind meat.
Cheddar melts into gooey, salty pockets, adds calcium and indulgence.
Romaine gives crisp coolness, crunch contrast and low calorie volume.

Ingredient Quantities

1 lb ground beef (80/20) or ground turkey

1 tbsp olive oil (if using lean turkey)

1 medium yellow onion, finely chopped

2 cloves garlic, minced

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried oregano

1 tsp kosher salt, plus more to taste

1/4 tsp black pepper

1/4 to 1/2 tsp cayenne pepper, optional for heat

1/2 cup tomato salsa or crushed tomatoes

1 cup long grain white rice, uncooked

2 cups chicken or vegetable broth

2 tbsp chopped fresh cilantro for the rice

Zest and juice of 1 lime

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can sweet corn, drained or 1 cup frozen corn

4 cups shredded romaine or iceberg lettuce

1 cup shredded cheddar or Mexican blend cheese

1 cup cherry tomatoes, halved or 1 medium tomato, diced

1 ripe avocado, diced or 1 cup prepared guacamole

1/2 cup sour cream or Mexican crema

1/2 cup salsa verde or red salsa

1/4 cup chopped fresh cilantro for garnish

2 limes, for squeezing

4 large flour tortillas or 8 small corn tortillas or tortilla chips for serving

Pickled jalapeños or sliced fresh jalapeños, optional

How to Make this

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1. Prep everything first so you dont scramble: finely chop the onion, mince the garlic, halve the cherry tomatoes or dice the medium tomato, dice the avocado or scoop out the guac, zest and juice 1 lime, drain and rinse the black beans, drain the corn (or thaw frozen), measure out spices and cilantro, and rinse the rice.

2. Cook the rice: bring 2 cups chicken or veggie broth to a boil, add 1 cup long grain white rice, cover and simmer low for about 15-18 minutes until tender. Remove from heat, let sit covered 5 minutes, then fluff with a fork and stir in 2 tbsp chopped cilantro plus the lime zest and juice. Season to taste.

3. Brown the meat: heat a large skillet over medium high heat, add 1 tbsp olive oil only if using lean turkey, then sauté the chopped onion until soft about 3-4 minutes. Add the garlic and cook 30 seconds. Add 1 lb ground beef (80/20) or turkey and break up, cook until no longer pink.

4. Spice it up: sprinkle in 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 to 1/2 tsp cayenne if you want heat. Stir well to coat and toast the spices 1 minute.

5. Simmer with salsa: pour in 1/2 cup tomato salsa or crushed tomatoes, lower heat and simmer a few minutes to meld flavors and thicken. If there’s too much fat from 80/20 beef spoon some off, if turkey seems dry add a splash of broth.

6. Finish the filling: stir in the drained black beans and corn just to heat through, taste and adjust salt, pepper or cayenne. Keep warm while you assemble.

7. Build the bowls: divide 4 cups shredded romaine or iceberg among bowls as the base, add a scoop of cilantro lime rice, then spoon the meat, bean and corn mix on top.

8. Top it off: scatter 1 cup shredded cheddar or Mexican blend, add the halved tomatoes, diced avocado or a scoop of guacamole, dollop 1/2 cup sour cream or crema, drizzle 1/2 cup salsa verde or red salsa, sprinkle 1/4 cup chopped cilantro, and offer pickled or fresh jalapeños if you like extra kick.

9. Serve and extras: warm 4 large flour tortillas or 8 small corn tortillas in a dry skillet or oven, or serve with tortilla chips. Keep 2 limes for squeezing at the table and let folks build their own taco bowls for easy entertaining.

10. Make ahead hacks: cook rice and meat a day ahead and store separately in airtight containers, keep lettuce and fresh toppings chilled and assemble last minute. Reheat rice and filling, dont add avocado until serving, and your taco bar will feel fresh and effortless.

Equipment Needed

1. Chef’s knife and cutting board — for chopping onion, herbs, tomatoes and avocado
2. Medium saucepan with lid (2 quart) — to cook the rice
3. Large skillet (12 inch) — brown the meat and simmer the filling
4. Measuring cups and spoons — for rice, broth, spices and toppings
5. Wooden spoon or heatproof spatula — stir and break up the meat
6. Fine mesh strainer or colander — drain and rinse beans and corn, rinse rice
7. Mixing bowls (2 to 3) — mise en place and holding toppings while you assemble
8. Microplane or zester and a fork — zest the lime and fluff the rice with a fork
9. Small ladle or spoon and tongs — spoon the filling and warm tortillas or serve chips

dont forget a clean kitchen towel or paper towels for quick cleanup and handling hot pans.

FAQ

Q: Can I use ground turkey instead of beef? A: Yes you can swap turkey no problem. If it's lean add 1 tablespoon olive oil so it wont dry out, brown it well over medium high heat and give it a minute to caramelize for more flavor. Taste and add a bit more salt or a splash of tomato salsa if it seems bland.

Q: What's the easiest way to get fluffy rice for the bowls? A: Rinse 1 cup long grain rice till the water runs clear. Toast it 1 to 2 minutes in the pot with a tiny bit of oil, add 2 cups broth, bring to a boil then cover and simmer low for about 18 to 20 minutes. Let rest 5 to 10 minutes, fluff with a fork then stir in cilantro, lime zest and lime juice. If rice feels dry add a tablespoon of broth when fluffing.

Q: Can I make this ahead and how do I store or reheat it? A: Totally. Keep components separate in airtight containers. Meat, rice and beans last 3 to 4 days in the fridge. Freeze cooked meat up to 2 to 3 months. Reheat rice or meat in a skillet with a splash of broth or in the microwave add a damp paper towel over rice so it doesnt dry out. Assemble bowls just before eating, add avocado and crema fresh.

Q: How do I make this recipe vegetarian or vegan? A: Use cooked lentils or a plant based crumble instead of meat, swap broth for vegetable broth, and use vegan cheese and crema. Add a tablespoon soy sauce or 1 teaspoon tomato paste to the filling for extra umami so it wont taste flat.

Q: How can I control the heat and overall seasoning? A: For mild leave out the cayenne and skip jalapeños. For more kick add extra cayenne, chipotle in adobo or pickled jalapeños. Start with 1 teaspoon kosher salt like the recipe says then taste after adding beans and salsa because canned stuff can add salt. A squeeze of lime brightens flavors and reduces the need for more salt.

Q: Best ways to serve these, tortillas chips or salad bowls? A: All work. For crunch use tortilla chips or crisp small corn tortillas in the oven over an inverted muffin tin to make bowls at 425 F for about 8 to 10 minutes. For lighter bowls use shredded lettuce as a base. Garnish with cilantro lime, avocado or guac, cherry tomatoes, cheese and crema. Try a drizzle of salsa verde for a punch.

Taco Bowls Recipe Substitutions and Variations

Ground beef (or turkey): swap with ground pork for richer flavor, or use crumbled tofu or a plant based crumble for a vegetarian bowl. If using tofu, press it first and brown it well; plant crumbles usually need less time but more seasoning.
Long grain white rice: swap with brown rice (use about 2 1/2 cups broth and cook ~40–45 min), or quinoa (1 cup quinoa to 2 cups broth, cooks ~15 min), or cauliflower rice for a low carb option (sauté 4–5 min, no long simmer).
Sour cream / Mexican crema: plain Greek yogurt works great (same tang, thicker so maybe thin with a splash of lime juice), or use a cashew crema or unsweetened coconut yogurt for a dairy free swap.
Flour or corn tortillas: use large lettuce leaves or romaine boats for low carb, baked tortilla chips for extra crunch, or cauliflower/tortilla wraps for gluten free. If using lettuce, dry it good so the bowl don’t get soggy.

Pro Tips

1. Make ahead and storage: cook the rice and the filling a day ahead and chill them in shallow containers so they cool fast, keep them separate. Reheat rice with a splash of broth or water so it stays fluffy, and dont add avocado or lettuce until the last minute.

2. Control fat and moisture: if using 80/20 beef spoon off most of the fat but leave a little for flavor, if using turkey add a tablespoon of oil or a quick splash of broth while cooking so it doesnt dry out. Let the cooked meat rest off the heat a minute before serving so juices settle, it really improves texture.

3. Boost the flavor: briefly toast or bloom the dry spices in the hot pan after the meat starts browning to wake up their oils, that step makes a big difference. Finish the rice and filling with lime zest and juice and a handful of cilantro for brightness, and if the salsa tastes too sharp a tiny pinch of sugar will balance it.

4. Assembly and texture hacks: keep crunchy things cold and assemble right before eating so bowls dont get soggy, warm tortillas or crisp chips in the oven for a few minutes for best contrast. For oozy melted cheese put it on top of the hot filling and hit it with the broiler for 30 to 60 seconds if you want, and always serve extra lime and pickled jalapeños so people can adjust heat and acidity.

Taco Bowls Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Taco Bowl Recipe that is easy, make-ahead friendly, versatile, and scales up into a full taco bar for entertaining.

Servings

servings

Calories

1043

kcal

Equipment: 1. Chef’s knife and cutting board — for chopping onion, herbs, tomatoes and avocado
2. Medium saucepan with lid (2 quart) — to cook the rice
3. Large skillet (12 inch) — brown the meat and simmer the filling
4. Measuring cups and spoons — for rice, broth, spices and toppings
5. Wooden spoon or heatproof spatula — stir and break up the meat
6. Fine mesh strainer or colander — drain and rinse beans and corn, rinse rice
7. Mixing bowls (2 to 3) — mise en place and holding toppings while you assemble
8. Microplane or zester and a fork — zest the lime and fluff the rice with a fork
9. Small ladle or spoon and tongs — spoon the filling and warm tortillas or serve chips

dont forget a clean kitchen towel or paper towels for quick cleanup and handling hot pans.

Ingredients

1 lb ground beef (80/20) or ground turkey
1 tbsp olive oil (if using lean turkey)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1/4 to 1/2 tsp cayenne pepper, optional for heat
1/2 cup tomato salsa or crushed tomatoes
1 cup long grain white rice, uncooked
2 cups chicken or vegetable broth
2 tbsp chopped fresh cilantro for the rice
Zest and juice of 1 lime
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained or 1 cup frozen corn
4 cups shredded romaine or iceberg lettuce
1 cup shredded cheddar or Mexican blend cheese
1 cup cherry tomatoes, halved or 1 medium tomato, diced
1 ripe avocado, diced or 1 cup prepared guacamole
1/2 cup sour cream or Mexican crema
1/2 cup salsa verde or red salsa
1/4 cup chopped fresh cilantro for garnish
2 limes, for squeezing
4 large flour tortillas or 8 small corn tortillas or tortilla chips for serving
Pickled jalapeños or sliced fresh jalapeños, optional

Directions

Prep everything first so you dont scramble: finely chop the onion, mince the garlic, halve the cherry tomatoes or dice the medium tomato, dice the avocado or scoop out the guac, zest and juice 1 lime, drain and rinse the black beans, drain the corn (or thaw frozen), measure out spices and cilantro, and rinse the rice.
Cook the rice: bring 2 cups chicken or veggie broth to a boil, add 1 cup long grain white rice, cover and simmer low for about 15-18 minutes until tender. Remove from heat, let sit covered 5 minutes, then fluff with a fork and stir in 2 tbsp chopped cilantro plus the lime zest and juice. Season to taste.
Brown the meat: heat a large skillet over medium high heat, add 1 tbsp olive oil only if using lean turkey, then sauté the chopped onion until soft about 3-4 minutes. Add the garlic and cook 30 seconds. Add 1 lb ground beef (80/20) or turkey and break up, cook until no longer pink.
Spice it up: sprinkle in 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 to 1/2 tsp cayenne if you want heat. Stir well to coat and toast the spices 1 minute.
Simmer with salsa: pour in 1/2 cup tomato salsa or crushed tomatoes, lower heat and simmer a few minutes to meld flavors and thicken. If there's too much fat from 80/20 beef spoon some off, if turkey seems dry add a splash of broth.
Finish the filling: stir in the drained black beans and corn just to heat through, taste and adjust salt, pepper or cayenne. Keep warm while you assemble.
Build the bowls: divide 4 cups shredded romaine or iceberg among bowls as the base, add a scoop of cilantro lime rice, then spoon the meat, bean and corn mix on top.
Top it off: scatter 1 cup shredded cheddar or Mexican blend, add the halved tomatoes, diced avocado or a scoop of guacamole, dollop 1/2 cup sour cream or crema, drizzle 1/2 cup salsa verde or red salsa, sprinkle 1/4 cup chopped cilantro, and offer pickled or fresh jalapeños if you like extra kick.
Serve and extras: warm 4 large flour tortillas or 8 small corn tortillas in a dry skillet or oven, or serve with tortilla chips. Keep 2 limes for squeezing at the table and let folks build their own taco bowls for easy entertaining.
Make ahead hacks: cook rice and meat a day ahead and store separately in airtight containers, keep lettuce and fresh toppings chilled and assemble last minute. Reheat rice and filling, dont add avocado until serving, and your taco bar will feel fresh and effortless.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 728g
Total number of serves: 4
Calories: 1043kcal
Fat: 53.7g
Saturated Fat: 20.4g
Trans Fat: 0.25g
Polyunsaturated: 5g
Monounsaturated: 20g
Cholesterol: 147mg
Sodium: 1300mg
Potassium: 875mg
Carbohydrates: 92g
Fiber: 12.8g
Sugar: 5g
Protein: 50g
Vitamin A: 1500IU
Vitamin C: 15mg
Calcium: 200mg
Iron: 4.2mg

Taco Bowls Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Taco Bowls Recipe Substitutions and Variations

Pro Tips